Jose's Authentic Mexican Restaurant is a dream come true for the owner, Jose Luis Parra Vera, who wanted to put to use his own recipes for Mexican cuisine. The gregarious wait staff presents the dishes with appropriate panache, daubing celebrants' noses with whipped cream from birthday desserts and carrying five plates at a time. Bright-colored walls frame murals depicting beach scenes with brilliant-blue water and green palm trees bowing over multicolored hammocks recalling the beaches of Mexico. Beneath the paintings, corn or flour tortillas enfold morsels carnitas, a dish of shredded-pork tips traditionally slow cooked with green chilies and cumin. The chatter of silverware fills the outdoor patio when the weather is warm, and there aren’t carolers singing about the dangers of holiday lights outside.
Perched at Mirror Lake Dam, The Green Owl dispenses a delectable assortment of homemade salads, sandwiches, and pizzas. Commence consumption with grilled garlic bread smothered in mozzarella cheese ($6) or steamed edamame ($6) seasoned with sea salt and served in a martini glass. Brioche buns hug black bean burgers ($8) like a protective mother bear and sourdough crust is the canvas for cheese ($13), white ($17), or barbecue chicken pizza ($19). Draft, bottled, or imported beer wash down solid grub as customers luxuriate in outdoor seating or nestle beside a cozy tiki bar. Once summer emerges from the cold, harrowing depths of outerspace, The Green Owl enthralls patrons with live outdoor music.
Established in 1969, Feil's Supper Club blends the best flavors of Wisconsin and Europe's Wisconsin into an extensive menu of traditional German and American fare. Teutonic tasters can line their stomachs with homemade white or onion rye bread made with a recipe brought straight from the family's bakery in Germany, then mouth-tackle a Bavarian feast of tender sausage combined with tangy sauerkraut ($14.95). Herb's Special tops a center-cut sirloin steak with homemade, hand-breaded onion rings ($16.95), and the deep-fried frog legs give more aquatic appetites an opportunity to expand their horizons ($15.95). All entrees come with an all-access pass to the 15-foot salad bar of gourmet greenery and homemade soup alongside 15-foot pieces of cheese from a local Wisconsin cheese orchard ($8.95 à la carte). Feil's bountiful bar keeps creaky conversations lubricated with imported German beer as well as tap wine and brandy old fashioneds.
King Pin Management LLC nurtures and guides three restaurants and a dozen bowling centers all across Wisconsin. Their staff consultants and accountants track all these operations, tallying every penny while auditing employee performance. In addition, training instructors travel around to give employees refresher courses on proper workplace conduct, while menu developers help make restaurant offerings more taste bud-friendly. Not even pinsetters and floors escape the staff's attention—technicians comb every bowling lane and machine to root out faulty wiring and make sure new pin system computers know how to form a perfect triangle.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.